Serves 6 to 8

Directions

Note: You can make the stew through step 5 up to 3 days in advance. Store the prepared broth in an airtight container in the refrigerator. Just before serving, reheat the broth, bringing it to a boil, and proceed with the remaining steps. You can also make the croutons in advance and freeze them or keep them in an airtight container at room temperature for 2 to 3 days.

The croutons and garlic spread (called a 'rouille' (roo-EE)) are traditional accompaniments to bouillabaisse. Spread the rouille on the croutons and dip in the stew for a true Provencal flavor experience.

In a large saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the onions and cook, stirring, until the onions wilt, about 5 minutes.

In a separate pot, heat the vegetable stock with the saffron.

Add the tomatoes to the saucepan with the onions and cook for another minute. Add the flour and cook for 2 minutes, stirring constantly. Pour in the wine, and continue stirring vigorously until everything is well incorporated. Bring the mixture to a boil and continue boiling and stirring for 2 to 3 minutes.

Add the hot stock with saffron to the vegetable mixture, and then add the bay leaf, cayenne, and some salt and pepper. Bring the soup to a boil.

Reduce the heat and simmer, with lid askew, for 20 minutes.

Meanwhile, make the anchovy and herb oil by heating the remaining 3 tablespoons of olive oil in a small saucepan over medium-low heat. Add the anchovies, rosemary, thyme, parsley and garlic and cook, stirring constantly, for 2-3 minutes, being careful not to burn the garlic. Remove from heat and reserve.

Once the soup has simmered for 20 minutes, add the fish and simmer for 5 minutes more.

Using a fine mesh sieve, strain the anchovy and herb oil through the sieve into the soup. (Discard the solids.)

Stir the soup well, taste and add more salt and pepper as desired.

Serve immediately with the croutons and garlic spread on the side.

To make the croutons:

Preheat the oven to 350F. Arrange the bread slices in one layer in a shallow baking sheet and brush both sides of each slice with olive oil. Bake until the bread is crisp, about 15 to 20 minutes.

To make the garlic spread (rouille):

Pour the water over the breadcrumbs. In a separate bowl, mash the garlic to a paste with the sea salt and cayenne using a small fork. Add the moistened breadcrumbs and continue to mash into the garlic paste. Add the oil in a slow steady stream, mashing and stirring vigorously with a fork until well combined. Spread on the croutons and serve with the hot bouillabaisse.